Does German chocolate have coconut in it?

No, German chocolate itself does not contain coconut. The name refers to Samuel German’s sweet baking chocolate, which is known for its mild flavor and smooth texture. The coconut you associate with German Chocolate Cake actually comes from the frosting — a luscious blend of shredded coconut, pecans, and caramelized milk that gives the cake its signature taste and texture.

What makes German chocolate different?

German chocolate is unique because it’s sweeter and milder than traditional dark chocolate. It has a distinct flavor profile that pairs perfectly with the rich, nutty frosting. If you can’t find the original German’s Sweet Baking Chocolate, you can use semi-sweet chocolate as a substitute.

Why is it called depression cake?

That’s actually a different dessert! The Depression Cake , also known as Wacky Cake , became popular during the Great Depression because it was made without eggs, milk, or butter. In contrast, German Chocolate Cake is a richer, more indulgent treat made with butter, eggs, and milk-based frosting.

What is Garth Brooks’s favorite dessert?

Country legend Garth Brooks has often mentioned that his favorite dessert is German Chocolate Cake . Its comforting, home-style flavors make it a timeless American favorite — perfect for gatherings, celebrations, or just a cozy evening at home.

German Chocolate Cake Recipe – The Best 2025 Dessert

Name: German Chocolate Cake: A Classic Layered Delight for Every Celebration
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 4 oz German’s Sweet Baking Chocolate (or semi-sweet chocolate); 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, separated; 2 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup buttermilk; 1 tsp pure vanilla extract; Coconut-Pecan Frosting:; 1 cup evaporated milk; 1 cup granulated sugar; 3 egg yolks, lightly beaten; ½ cup unsalted butter; 1 ½ cups sweetened shredded coconut; 1 cup chopped pecans; 1 tsp vanilla extract

Description

This German Chocolate Cake is a timeless, layered classic featuring rich, moist chocolate cake filled and topped with creamy coconut-pecan frosting. Perfect for birthdays, holidays, and special celebrations, this homemade recipe delivers the perfect balance of sweetness and texture in every bite.

Ingredients

Scale

4 oz German’s Sweet Baking Chocolate (or semi-sweet chocolate)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp pure vanilla extract
Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, lightly beaten
½ cup unsalted butter
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt the chocolate over low heat; set aside to cool slightly.
Cream butter and sugar in a large bowl until light and fluffy.
Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
In a separate bowl, combine flour, baking soda, and salt.
Alternate adding dry ingredients and buttermilk to the creamed mixture, beginning and ending with flour.
Beat egg whites until stiff peaks form; gently fold into batter.
Pour batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes; remove to wire racks to cool completely.
Prepare frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in coconut, pecans, and vanilla. Cool before spreading.
Assemble the cake: Place one layer on a serving plate, spread frosting on top. Repeat with remaining layers, finishing with frosting on top.

Notes

For extra flavor, lightly toast pecans before adding them to the frosting.

Store the cake covered in the refrigerator for up to 5 days.

Bring to room temperature before serving for best texture.

For a nut-free version, omit pecans and double the coconut.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 38 g
Sodium: 220 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg

Keywords: German Chocolate Cake, coconut pecan frosting, layered chocolate dessert, classic chocolate cake